Prime Poultry Pilaf

Pre-heat the oven to 350°F.Take the chicken out of the fridge about 10 minutes before you cook it.Pat the chicken dry with a paper towel and rub with the spice rub.Heat the oil in a cast iron pan, or any pan that can be placed in the oven with a lid.When the oil is hot gently add the chicken by laying it away from you to prevent splashes. Cook for 2-3 minutes, depending on the thickness of the thigh. Turn the chicken and cook for another 2-3 minutes. Using the side of your pan, lay the thighs up on each side for 1-2 minutes to sear in all the liquid. You can do this by leaning them against each other and the side of the pan, then switching sides and repeating until all 6 sides (4 edges, 2 big sides) are seared. Remove the chicken from the pan and place on a plate.Add the chopped onion to the oil in the pan and cook until it begins to sweat, about 2-3 minutes.Add the orzo pasta and continue stirring and cooking until the pasta begins to change color to a light brown, about 2 minutes.Add the rice and cook until the rice is glistening, about 2-3 minutes.Add about 1/4-1/3 cup of the chicken stock and scrape hard at the bottom of the pan to deglaze it. Add the remaining chicken stock and spices and stir. Heat until simmering, stirring periodically.Once the liquid is simmering gently lay the chicken on top of the rice mixture. Place the lid on the pan and put in the oven.Bake for 30 minutes.While the rice is cooking heat up a small pan with the butter. When the butter begins bubbling add the two eggs and cook, stirring continually until they’re set but not overcooked.After 30 minutes open the lid and check the rice for done-ness. There should be no more liquid remaining and the rice should be nice and fluffy. If you are worried about the chicken being cooked all the way through simply test it using an instant read thermometer. The thighs should be at 165°F. Serve with a side of veggies and enjoy!